Roasted tomato & yogurt flatbread
https://www.coop.co.uk/recipes/roasted-tomato-and-yogurt-flatbread
A drizzle of oil and a few minutes in the oven gives tomatoes an intense flavour boost. Give it a go in this easy, vibrant flatbread recipe
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Feeds
2
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Ready in
25 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 63g
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Ingredients
- 225g Co-op Irresistible vine ripened cherry tomatoes
- 3 thyme sprigs
- 1 tbsp Co-op extra virgin olive oil
- 245g Co-op garlic & herb flatbread
- 1 tbsp chopped flat leaf parsley Small handful basil, torn
- 150g Co-op 0% fat Greek style natural yogurt
- 80g Co-op baby leaf salad
- 1 spring onion, thinly sliced
Method
Preheat the oven to 220°C/fan 200°C/gas 7 Put the tomatoes and thyme onto a baking tray and drizzle with half the oil Roast for 10 mins, until just bursting Meanwhile, cook the flatbread according to the pack instructions, then leave to cool for 5 mins Stir the parsley and basil into the yogurt and spread over the cooled flatbread Top with the tomatoes, a few salad leaves and the spring onion Season with black pepper and drizzle with the remaining oil, then cut in half and serve with the rest of the salad
